Poulet Roti A La Marmelade Recipes

POULET RôTI (ROAST CHICKEN)

Steps:

• Preheat oven to 425 degrees.
• Rinse and pat chicken dry.
• If your chicken has a neck and giblets, put them in a small pot, cover with water and a little onion (dry onion or powder work too) and carrots if you have them and a little the same herbs used in the chicken, bring to a boil and then simmer for about an hour, strain this and use for your gravy for extra flavor - you can also cook in canned low sodium chicken broth, for more flavor.
• Mix together all your herbs and spices, rub together with your fingers or if you have a mortar and pestle, grind them a few times to blend.
• Gently lift the skin from either side of the breast and using your finger push some of the herb mix under each side.
• Turn over the chicken and make a small slit behind each thigh and push some herb mix under the thigh skin (this step is optional, but it makes the thighs extra tasty).
• Place you chicken in a roasting pan that has been sprayed or lightly oiled, if roasting a single chicken, a cast iron frying pan is perfect for this.
• If using the olive, rub or drizzle over the chicken then, rub or sprinkle extra herb mix all over the outside of the chicken (do this even without the oil, a little extra salt and pepper in the cavity is also a good thing.
• You have 2 options, #1 - turn the chicken breast side down on a rack that has also been sprayed or oiled, half way through cooking turn breast up; #2 - cook the entire time breast up, the breast skin usually tears for me so I do #2, but #1 can make the breast meat a little moister.
• Roast for 1- 11/2 hours or until chicken register 180 degrees on your meat thermometer (if you use a larger chicken adjust time accordingly), be sure and poke a thick part of the chicken meat and don't get too near the bone. Length of time will vary with chicken size.
• Check chicken at an hour, herbs and spice on top are getting too dark loosely tent top with a piece of foil (spray first).
• When done, place chicken on platter and let rest for 5- 10 minutes while you make the gravy. Drain off excess fat and make your gravy.
• NOTE: Some people like to tie the legs together with kitchen twine, it does look nicer but I never bother.
• I've been know to roast chicken anywhere from 375-450 degrees, 400- 425 is my norm, I decide what to use based on my schedule of when I need to put it in the oven. Lower temp mean slightly longer cooking time.

POULET ROTI WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• Wash the chicken and pat it dry with paper towels.
• Save the neck and gizzards, except for the liver.
• Salt and pepper the chicken evenly and sprinkle salt and pepper in the cavity.
• Soak the dried porcini in 2 cups of very hot water for 20 minute Drain them, saving the soaking water.
• Saute the mushrooms in 1 tablespoon of the butter for 3 to 4 minutes.
• Fill the cavity of the chicken with the sauteed mushrooms.
• Truss the chicken and rub it with 1 tablespoon of butter.
• Place the chicken, breast side down, in a heavy, shallow casserole and roast for about 20 minutes.
• Reduce the oven temperature to 375 degrees, turn the chicken on its side and roast another 15 minutes.
• Turn the chicken on its other side, roast another fifteen minutes, then turn the chicken breast side up, and finsh roasting for a total of about 1 1/4 hours ( skin should be golden and crisp, leg should move easily in its socket, and any juices should run clear)basting often (at least each time you turn it).
• Meanwhile, put the gizzards and neck in a small pot with 1/2 cup water and the mushroom liquid, strained through a fine sieve.
• Bring to a boil, lower the heat, and simmer 20 to 25 minutes until the liquid is reduced to 1 1/4 cups.
• Pour the liquid through a strainer and discard the gizzards and neck.
• Remove chicken from the oven, untruss, and put on a platter.
• Scoop the mushrooms out of the chicken and put them in the roasting pan with the reduced mushroom juices and the port if you are using it. Reduce by one third.
• Add salt and pepper to taste and whisk in 2 tablespoons cold butter until the sauce emulsifies.
• Cut the chicken as desired and cover with the wild mushroom sauce.

POULET ROTI A LA MARMELADE

Steps:

• In a bowl, mix marmalade, butter, parsley and mustard. Salt and Pepper and put aside. Place Marmalade mixture between skin and chicken Salt and Pepper chicken Cook in oven for 1h15 min to 1h30 min until the interior is 180 degrees. Badigeonner avec le jus a la mi-cuisson. Reserver le poulet au chaud et le jus de cuisson pour la sauce. SAUCE A L'ORANGE In a small pot, melt the butter. Sprinkle in the flour et cook for 1 minute while stirring. Add OJ and bouillon. Bring to a boil and whisk constantly. Laisser mijoter de 2 a 3 minutes. Add le jus de cuisson de poulet. Rectifier the seasoning